Sweet Curry Thigh
Some months ago I decided that based on the way I was going through certain spice blends that it would be easier, cheaper and perhaps even fun to MAKE them myself. Well, two outta three ain't bad. 😒 I made a sizable batch of curry and I was VERY happy with the results! Since you're making the blend based on select ingredients (curry leaves, cassia bark, pepper etc.), you get the added benefit of making it as hot or mild as you prefer.
I made my curry HOT. As a proper Naija woman, I feel as though that was my duty. I did my Ijebu momma proud. 👑
Anyhow, I've used MY curry in quite a few meals with great success. And in typing that sentence and wanting to call my blend "Mango Curry", an epiphany for another combination has come to mind. Keep reading...you may have just experienced one of my beautiful streams of conciousness. 🤔
The recipe for my "Sweet Curry Thigh" is below. But before you scroll down, read that name one more time. Sweet Curry Thigh.
- 4 boneless, skinless chicken thighs (remove as much fat as possible)
- 1/3 c. melted butter (salted or unsalted, your choice)
- 1/2 c. your favorite maple syrup (don't skimp on the sweet)
- 1/4 c. dijon mustard
- 4 tbsps. "Mango Curry" - your fav curry or you can purchase directly from me
- 4 c. chopped kale
- 1 c. chopped onion
- Preheat oven to 375 degrees
- Using chopped kale and onion combination as your bed, cover the bottom of your baking dish
- In a medium bowl, combine melted butter, maple syrup, mustard, and curry
- Whisk well
- Dredge each piece of chicken in mixture and add to baking dish
- Pour HALF of the prepared sauce into the baking dish
- Bake uncovered for 45 minutes
I poured ALL of my remaining mixture over the chicken, kale and onion. This made the sauce very thin in the end. With rice as my side, the liquid was too much for my liking so I poured it off. I'd say the finished dish came out well. Thoughts?